Serve with curry, paella, bouillabaisse; also fish, chicken and chops.


  • 1 cup long grain white rice
  • 2 cups water or chicken stock
  • 1 TB butter
  • 1 TB finely minced onion
  • 1/2 tsp. salt
  • 1 pinch Saffron, crumbled


Place butter and onion in a heavy qt. saucepan. Saute over medium heat until onion is translucent. Add rice, saffron, water or stock and salt. Bring to a rolling boil. Cover, reduce heat to simmer, cook until rice is tender and liquid is absorbed, about 18 minutes.

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Submitted 6/13/05.
Source: Pezey's LTD.
Submitted By: Linda Wilson
Saffron Rice